Toast – The Cookbook

Toast, especially hot buttered, is one of our all-time favourite comfort foods. Raquel Pelzel’s book hasn’t made us change our mind – but she has made us think again about this satisfying, homely feast.

She starts off this 119-page book with different methods of making toast – everything from grilling (broiling) to fried; before turning our attention to the different seasons of the year and appropriate seasonal toppings.

Take Autumn (Fall) for instance. To be honest we’re not wildly enthusiastic about white chocolate – but the prospect of Macadamia-cardamom buttered toast with white chocolate will have us putting the necessary ingredients on our next shopping list.

And the Croque Monsieur toast recipe on p 19 sounds heavenly.

Winter kicks off with a warming Cinnamon toast, which becomes deliciously sophisticated and decadent under Raquel’s hands, or for something more substantial, how about a round or two of lentil, bacon and cabbage toast?

We were personally a little less interested by the Spring recipes.

However, Parmigiano-Reggiano cheese, asparagus and a fried egg – three of our favourite ingredients – could certainly tempt us. And we are back on course with Summer – and the prospect of Tomato butter tartine, Crab and avocado toast and the Hazelnut s’more toast.

At the end of each season there are two more toast recipes from Guest Chefs. Toast is fully illustrated with inspirational photographs by Evan Sung. A terrific book with quick and tasty toast suggestions for lunches or suppers.